Executive Sous Chef - Southlake

H-E-B; Dallas (TX); On-site; USD 50,000 - 70,000; Full time

Job summary

H-E-B is seeking an Executive Sous Chef in Dallas responsible for overseeing kitchen operations and staff. The role requires leadership skills, a strong culinary background, and the ability to maintain high sanitation standards. This is an excellent opportunity to contribute to our culinary team while developing innovative menu items and ensuring operational efficiency.

Qualifications

• 3+ years of experience as an Exec Sous Chef.
• Proven leadership in a complex kitchen environment.
• Ability to maintain efficiency and troubleshoot equipment.

Responsibilities

• Oversee daily responsibilities for line cooks and prep cooks.
• Assist in scheduling and maintaining budgetary guidelines.
• Responsible for total kitchen production in absence of the Executive Chef.

Skills

Leadership

Communication

Organization

Sanitation Standards

Problem Solving

Education

Professional culinary training

Tools

Automated reporting systems

Job description

• Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engage in resolving Partner-related matters
• The Executive Sous Chef is responsible for overseeing the daily job responsibilities for line cooks and prep cooks in order to produce all the necessary products for Chef's Case, Cafe on the Run, and Catering. Assist in scheduling all necessary partners in order to produce the required products within the budgetary guidelines. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas.

Requirements :

• 3+ years of experience as a Exec Sous Chef
• Proven Leadership experience in a complex environment with multiple direct reports
• Professional culinary training or equivalent work experience
• Assist in new product development and menu costing
• Excellent communication and organization skills
• Experience in ordering, inventory maintenance, and shrink control
• Proficiency with automated reporting systems including, but not limited to; Inventory, Food Cost, Scheduling, Time & Attendance and labor preferred
• Ability to maintain an efficient operation and troubleshoot and report any malfunctions of equipment
• Ability to supervise, train, and cross-train kitchen staff
• Maintain sanitation standards throughout the work area
• Ability to work a flexible schedule, including opening, closing, and weekend shifts.
• Responsible for total kitchen production in absence of the Executive Chef.